20 Apr green bean salad
Green beans are a much-maligned vegetable, due to their chronic mistreatment at the hands of cooks who love to over boil. Give them a quick three minutes in hot water so that they retain their crunch. Our harissa spuds are a great breakfast, lunch and supper; they’re so simple and vibrant.
Radish and Green Bean Salad
Prep Time: 10 minutes
Cooking Time: 3 minutes
300g green beans
3 tablespoons of olive oil
1 tablespoons of red wine vinegar
1 tablespoons of honey
Half a teaspoon Dijon mustard
50g feta cheese
- Top and tail the green beans. Place in a saucepan of boiling water and bubble for 3 minutes. Drain and place in iced water, so that they retain their bright green colour while you assemble the other ingredients.
- Finely slice the radish. Make addressing by mixing together the olive oil, red wine vinegar, honey and Dijon.
- Divide the green beans and slices of radish through two bowls. Crumble the feta cheese over each salad and drizzle with dressing. Add a pinch of salt and pepper and serve.